Mushroom Crepes with Gruyere Béchamel Sauce

Recipe Courtesy of Denise from Chez Us


“This recipe is inspired by a savory crepe recipe that we often enjoyed during my childhood.” ~ Denise from Chez Us

Serves: 4


2 tablespoons olive oil
1/2 cup minced yellow onion
2 fresh garlic cloves finely minced
1 1/2 pounds cremini mushrooms
1 teaspoon dried thyme
4 cups packed spinach, washed and dried
1/4 cup salted butter
2 tablespoons all purpose flour
1 cup whole milk
1 cup shredded gruyere cheese
kosher salt
fresh cracked black pepper
8 crepes, – your favorite recipe or they can be found pre-made at the grocery store
fresh thyme sprigs as garnish – optional


1. Place a large frying pan over medium low heat and add the olive oil. Once slightly warmed add the yellow onion. Stir and cook until soft; about 3 minutes.
2. Add the garlic and dried thyme. Stir again. Lower heat to the lowest setting on your stove.
3. Place 3/4 of the mushrooms into a food processor and finely chop. Slice the remaining 1/4 of the mushrooms. Add the mushrooms to the onion/garlic mixture and cook, stirring often for 5 minutes over medium-low heat.
4. Add the spinach and cook just until wilted over medium low heat. Remove from the heat and set aside.
5. Pre-heat the oven to 425.
6. Place the butter into a medium saucepan over low heat and melt. Whisk in the flour, then slowly pour in the milk. Stir over medium low heat until slightly thickened.
7. Add the cheese, continue whisking until melted. Season with salt and pepper. Remove from the heat and set aside.
8. Place a crepe into a baking dish and fill with some of the mushroom filling, roll up, and then repeat. You can place the crepes into individual baking dishes as I did in the video or a large baking dish.
9. Drizzle with some the gruyere béchamel sauce.

Optional: Garnish with a sprig of fresh thyme. Bake for 15 – 25 minutes until the sauce is bubbly and lightly golden. Serve. Eat.


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